Artichoke-Gorgonzola Dip
Yield: 12 servings

1 c Gorgonzola cheese, crumbled
1 c Parmesan cheese, grated
1-16 oz Sour cream
3 cloves Garlic, minced
1 6 oz jar Marinated artichokes, chopped
1-10 oz Frozen spinach, thawed

In a medium saucepan over medium-low heat, melt cheeses and garlic, stirring continuously until combined. Add artichokes and spinach. Heat dip until hot but not bubbling. Serve with fresh vegetables, crackers or baguettes.

Carne Asada
Yield: 10-12 servings

5 lbs Beef flank steak
1/2 c Vegetable oil
1 c Red wine vinegar
1 c Lemon juice
1/2 c Orange juice
1 pint Water
1/4 cup Garlic, chopped
2 Tbs Chile powder
1 Tbs Cumin, ground
1 Tbs Oregano
1/2 tsp Cloves, ground
1 1/2 Tbs White pepper, ground
1 1/2 Tbs Salt
1/2 bunch Cilantro, chopped

Combine all ingredients in large bowl and allow to marinate in refrigerator for at least one hour. Remove steak from marinade and drain. Grill steak to desired temperature. Slice meat in thin strips, cutting against the grain of the meat.

Mango and Pineapple Trifle
Yield: 8-12 servings

Custard
3 Eggs
1 1/4 c Milk
1/4 c Granulated sugar
1 tsp Vanilla extract
1-3 oz pkg Ladyfingers, split
3 Tbs Light rum or pineapple juice
2 Ripe mangoes, peeled, seeded and cubed
2 c Fresh pineapple, cubed

In a heavy saucepan, lightly beat eggs. Stir in milk and sugar and cook over medium heat until mixture just coats a metal spoon (about 7 minutes). Remove from heat and stir in vanilla extract. Pour custard into a bowl and cover surface with plastic wrap. Let stand for approximately 30 minutes or until cool.

Tear ladyfingers into 1-inch pieces. In a 2-quart clear glass-serving bowl arrange half of the ladyfingers. Drizzle with half of the rum or pineapple juice. Top with half of the mangoes and half of the pineapple. Pour half of the custard over the fruit. Repeat for additional layer. Cover and chill in the refrigerator for 4 to 6 hours.

Whipped Topping
1 c Whipping cream
2 Tb Granulated sugar
1/2 tsp Vanilla extract
2 Tbs Shredded coconut, toasted

Just before serving, combine whipping cream, sugar and vanilla extract in a small chilled mixing bowl. Beat with electric mixer on medium speed until soft peaks form. Pipe or spread over trifle. Sprinkle with toasted coconut.